【摘 要】
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Evaluation of flavor profiling has been a very important step during the development of savory flavor.In the past,flavor profiling was typically done by hum
【机 构】
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Shanghai Institute of Technology, School of Perfume and Aroma Technology, Shanghai 200235, CHINA
论文部分内容阅读
Evaluation of flavor profiling has been a very important step during the development of savory flavor.In the past,flavor profiling was typically done by human sensory evaluation.In the paper,an innovative headspace flavor finger-printing technology was used to differentiate several pork savory flavors.Several multivariate statistical methods were used,including raw data comparison,Principle Component Analysis (PCA),Soft Independent Modeling of Class Analogy (SIMCA),and Statistical Quality Control (SQC) in order to analyze and present the extents of differences.
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